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Zucchini Frittata

fast.cook's picture
  Zucchini 1 1⁄4 Pound
  Garlic 1 Clove (5 gm)
  Shallot 1
  Salad oil 2 Teaspoon
  Spinach 1⁄2 Pound
  Dried basil/1 teaspoon minced fresh basil 1 Teaspoon
  Dried thyme/1 teaspoon minced fresh thyme 1 Teaspoon
  Dried rosemary/1 teaspoon minced fresh rosemary 1 Teaspoon
  Salt To Taste
  Pepper To Taste
  Parmesan 2 Tablespoon
  Monterey jack cheese 2 Ounce
  Eggs 3
  Egg whites 2

1) Using a scrubber, scrub the zucchini and then grate the zucchini coarsely straight into a bowl
2) Using a knife mince the garlic and shallot

3) Into the frying pan, saute the garlic and shallot till soft and tender
4) Into a colander, place the spinach and wash them under running water
5) Chop off the stems
6) Allow the leaves to dry
7) Also drain off any excess moisture from the zucchini
8) Add the zucchini, spinach, thyme, basil rosemary, salt pepper and garlic mixture into the frying pan
9) Cook till everything is reduced and the liquid is absorbed
10) Grate the cheeses
11) Into a bowl , beat the egg and egg whites using an electric beater
12) Into a separate bowl, whip the egg white and in the grated parmesan cheese
13) Pour the egg mixtures over the zucchini and cook till the color turn s golden brown
14) Flip to cook the other side
15) Add in more grated cheese
16) Place under a broiler and allow cheese to melt

17) Cut into wedges and serve with a stuffed pita bread

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 220 Calories from Fat 115

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 5.2 g26.1%

Trans Fat 0 g

Cholesterol 178.7 mg59.6%

Sodium 447.5 mg18.6%

Total Carbohydrates 11 g3.8%

Dietary Fiber 4.3 g17.4%

Sugars 3.2 g

Protein 16 g32.8%

Vitamin A 124.8% Vitamin C 71.8%

Calcium 35.8% Iron 29.6%

*Based on a 2000 Calorie diet

Zucchini Frittata Recipe